Begin by putting as much brown rice or wholemeal pasta as you would like on to cook, so that it can be cooking while you make the sauce.

Chop the tomato into very small pieces, place in a saucepan, cover with boiling water and put onto simmer. After about 2 minutes, remove from heat and mash with a potato masher. It won’t become mashed but should disintegrate to some extent. Now mix in tomato paste and return to heat. When sauce begins to boil, add peanut paste and stir through thoroughly. Reduce heat and allow to thicken (this should take approximately 5 minutes). While sauce is thickening, chop mushroom and onion into bite sized pieces. Add to sauce and stir until coated in sauce, then continue simmering. When your rice/pasta is nearly ready, tear the spinach and add to sauce, then increase heat. The length of time you cook for depends on how thick or runny you want your sauce. When it is desired thickness, serve over rice or pasta.

**Canned tomatoes can be substituted for the fresh tomato and paste – I’m not sure of amounts so you need to experiment.

++I get my peanut paste at the health food shop where you make your own and therefore know that all you’re eating is peanuts, without the salt, sugar and additives. Much yummier than any of that peanut paste from the supermarket!

NOTE: The first time I made this, I grilled some tofu and added tofu cubes at the same time as the mushrooms and onion, which was nice, but this adds fat.

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